The final time I labored on this web page was the day it was printed right here – July 19, 2004! We nonetheless make Otsu repeatedly, particularly because the climate warms, and I assumed this favourite deserved some recent pictures and just a little replace. I initially offered this recipe arduous and requested you to “pay attention up shut, as a result of I’m going to inform you about the most effective recipe I’ve come throughout all yr.” Lol. Daring! Twenty years on although, I stand by this sentiment. It’s an ideal recipe, and right here’s the story behind it.
July, 2004 – A pair weeks again Wayne got here residence, pulled a web page ripped from {a magazine} out of his pocket, unfolded it, and positioned it on my desk. It was a recipe for a dish named Otsu, and was from a neat little restaurant close by known as Pomelo. Pomelo is tiny — and once I say tiny, I imply it’s smaller than my kitchen right here at residence, the sort of place the place you’re feeling as if you happen to can nearly attain out and contact all 4 partitions. The meals there’s scrumptious, and until you might be sitting at one in every of two tables, you’re going to get to see your meals ready to order on a 4 burner range as you sit at a classy little counter overlooking the kitchen. We go to the Pomelo on Judah, there’s one other one on Church Road, and I feel that one could also be larger.
Otsu in Japanese can imply one thing is unusual; quaint; trendy; stylish; spicy; witty; tasty; romantic. Consistent with its namesake, this buckwheat noodle salad has a number of distinctive sides to it. It’s amazingly flavorful. It’s substantial. And it has a feisty kick to it whereas being cool and refreshing on the identical time. The noodles are tossed with a cayenne-spiked ginger-sesame dressing plus a lot of cucumbers, scallions, and pan-seared tofu.
Otsu is nice in so many situations! Lunch, dinner, potluck, picnic, heat or chilly — this salad goes to be a success. After you eat a serving of Otsu, you’re feeling full however not sluggish, and you might be able to get on together with your day.
The recipe was printed in a publication known as Tradition & Delicacies. I wished to share the recipe with you all so I emailed Rolf Bachmann at Pomelo and he was beneficiant sufficient to provide me permission. Get pleasure from!
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